PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
Serves: 2
INGREDIENTS
- 1 tbsp lard or other solid fat
- 1 lb ground pork
- 11/2-inch piece ginger, peeled and finely grated
- 2 large cloves garlic, peeled and thinly sliced
- 5 shallots, peeled and thinly sliced
- Zest and juice of 1 large lime
- 4 green onions, thinly sliced on the diagonal
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- ½ packed cup cilantro leaves, chopped
- ½ packed cup thai basil leaves, chopped
- ¼ packed cup mint leaves, chopped
- Extra lime wedges to serve
DIRECTIONS
- Heat the fat on a fairly high heat in a large skillet or wok and tip in the pork.
- Cook for 4-5 minutes until the liquid has all but evaporated and the pork is beginning to brown.
- Whilst this is happening, break down the ground meat’s tendency to clump with a long handled wooden fork or spoon.
- Add the ginger, garlic and shallots and cook for 3 minutes, stirring very frequently. You want the pork to crisp up but not burn on the bottom of the pan so keep that fork/spoon moving.
- Now stir in the lime zest and juice, together with the green onions, and cook a further minute.
- Tip in the fish sauce and coconut aminos and cook one minute more, scraping the sediment off the bottom of the pan all the while.
- Remove from the heat, throw in the herbs, give it all a good mix and serve with a decent wedge of lime on the side.
RECIPE AND IMAGE CREDIT: